Between last-minute work projects and after-school activities, some days just don’t leave time for making dinner. But instead of ordering takeout, your trusty slow-cooker can come to the rescue with a nourishing meal and little effort. Jeanette’s slow-cooker chicken and rice burrito bowls mix up in minutes and fill the house with a delicious aroma while they slowly simmer. Served with a simple side dish, this quick and easy meal will be ready and waiting when your busy day is done.
Chicken and Rice Burrito Bowls: The Answer to “What’s For Dinner?”
The warm, spicy, cheesy filling of a burrito can be the ultimate comfort food at the end of a hectic day. This slow-cooker chicken and rice burrito bowl recipe takes those traditional Mexican flavors and gives them an easier assembly and healthier reboot. Here’s how this weeknight go-to can be good for you, too.
Burrito vs. Burrito Bowls
Skipping the flour tortilla gives this chicken burrito bowl recipe a healthier edge when compared to a classic Mexican burrito. A large flour tortilla can pack up to 300 calories, few nutrients, and more carbohydrates than three slices of bread. When combined with heavier fillings like ground beef or pork, a burrito becomes more of an occasional indulgence than a weekly staple.
Instead of a tortilla, Jeanette’s chicken and rice burrito bowls consist solely of gluten-free white or brown rice. Meanwhile, substituting red meat or pork for lean chicken breast makes for a more heart-healthy choice with the flavorful sauce.
What Goes Well with Chicken Burrito Bowls?
We find that a fresh vegetable goes well with slow-cooker Mexican chicken. A tomato and avocado salad, cucumber salad, or a jicama slaw provides a fresh contrast to these spicy, slow-cooked flavors. A corn salsa or even fresh grilled corn can also make for a sweet and satisfying side dish.
Crock Pot Chicken and Rice Burrito Bowl Recipe
This slow-cooker chicken burrito bowl comes together with very little prep work, making it the ideal meal to follow a busy day. Plus, any leftovers are all the better after extra time absorbing the flavorful sauce.
Prep Time: 10 minutes
Cook Time: 5 hours
2 lbs. chicken breasts (about 3 breasts)
1 onion, diced
2 ½ c. salsa
3 c. chicken broth
1 packet taco seasoning
1 tsp. cumin
2 ¾ c. instant rice, white or brown
1 (15 oz.) can black beans, rinsed
1 ½ c. Colby Jack cheese, shredded
Choice of toppings:
Green onion, sliced
Place chicken breasts, onion, salsa, chicken broth, taco seasoning, and cumin in the crockpot. Cover and cook on LOW for 4 hours. Remove chicken and shred with two forks. Place chicken back in crockpot, add instant rice and black beans and turn to HIGH. Stir, cover, and cook for 40 minutes until rice is tender and liquid is reduced. Top with shredded cheese. Cover and cook for a few minutes, until cheese is melted. Serve in bowls with desired toppings and corn chips.
After enjoying these chicken and rice burrito bowls we recommend treating yourself to Jeanette’s brownies with cookie dough frosting or berry cobbler pie. Either way, your busy day will end on a satisfying note with this quick and easy dinner and sweet dessert.